Moist Chocolate Guinness Cake with Cream Cheese Frosting

Name: Moist Chocolate Guinness Cake with Cream Cheese Frosting
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: 12
Ingredients: 225 g unsalted butter cubed, plus extra for the tin; 225 ml Guinness; 100 g cocoa powder; 375 g caster sugar; 2 eggs; 150 ml soured cream; 2 tsp vanilla paste; 275 g Plain flour; 2 tsp bicarbonate of soda; 250 g full-fat soft cheese; 150 g icing sugar; 1 tsp cornflour; 150 ml double cream

A rich, dark, and incredibly velvety chocolate cake infused with the deep, malty notes of Guinness stout. Topped with a tangy cream cheese frosting that mimics the head of a perfect pint, this cake is the ultimate indulgence for any celebration.

Servings12 Portions

Prep Time5 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

unsalted butter cubed, plus extra for the tin
225 g
Guinness
225 ml
cocoa powder
100 g
caster sugar
375 g
eggs
2
soured cream
150 ml
vanilla paste
2 tsp
Plain flour
275 g
bicarbonate of soda
2 tsp
full-fat soft cheese
250 g
icing sugar
150 g
cornflour
1 tsp
double cream
150 ml

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas 4). Grease a 23cm loose-bottomed cake tin with butter and line the base with baking parchment.

Pour the Guinness into a large saucepan and add the cubed butter. Heat gently until the butter has completely melted, then remove the pan from the heat.

Whisk the cocoa powder and caster sugar into the warm Guinness mixture until well combined. In a separate jug or bowl, beat the eggs with the soured cream and vanilla paste, then pour this into the saucepan and whisk again.

Sift in the plain flour and bicarbonate of soda, then stir gently until the batter is smooth. Pour the mixture into the prepared tin and bake for 50-60 minutes. A skewer inserted into the center should come out clean; if not, bake for another 10 minutes. Allow the cake to cool completely in the tin.

To make the frosting, beat the soft cheese until smooth, then gradually whisk in the icing sugar and cornflour. In a separate bowl, whip the double cream to soft peaks, then fold it into the cheese mixture one spoonful at a time. Spread the frosting generously over the top of the cooled cake and serve.